Hojicha-Matcha Granola Bars
A yummy snack recipe using both Hojicha and Matcha or add to yogurt to kick start your morning!
Ingredients:
2¼ cups Old-Fashioned Oats
¾ cup Almonds
¾ cup Dried Cherries
¾ cup Unsweetened Shredded Coconut
½ cup Unsalted Shelled Sunflower Seeds
2 tbsp Flaxseed Meal
1 tbsp Matcha Powder
1 tsp Hojicha Powder
1 tsp Cinnamon
¼ cup + more Coconut Oil
½ cup Honey or Molasses or Brown Rice Syrup
½ cup Coconut Sugar or Light Brown Sugar
1 tsp Sea Salt
Instructions:
- Preheat oven to 400F. Spread oats and almonds on a baking sheet. Bake 5 minutes. Stir and bake 4 more minutes or until golden. Cool on sheet. Reduce oven to 325° F.
- Brush a 13”x9”x2” baking dish with coconut oil. Line with parchment paper, allowing it to extend over long sides. Brush paper with oil.
- Brush a large bowl with oil.
- In a separate bowl, mix roasted oats and almonds, cherries, coconut, sunflower seeds, flaxseed meal, matcha, hojicha powder, and cinnamon. Transfer the mixture into the large bowl prepared with oil.
- Put coconut oil, honey, sugar, and salt in a medium saucepan, stirring to dissolve sugar. Boil for 1 minute.
- Immediately pour the honey mixture over oat mixture. Stir until evenly coated using a heatproof spatula.
- Turn the mixture onto a prepared pan. Press the mixture evenly into the pan.
- Bake for 10 minutes. Turn pan and bake 7 more minutes or until the edges become slightly darker.
- Cool completely in pan. Lift granola from pan using paper overhang. Cut into bars. Delicious with Greek yogurt!
Hojicha-Matcha Granola Bars
A yummy snack recipe using both Hojicha and Matcha or add to yogurt to kick start your morning!
Ingredients
- 2¼ cups Old-Fashioned Oats
- ¾ cup Almonds
- ¾ cup Dried Cherries
- ¾ cup Unsweetened Shredded Coconut
- ½ cup Unsalted Shelled Sunflower Seeds
- 2 tbsp Flaxseed Meal
- 1 tbsp Matcha
- 1 tsp Hojicha Powder
- 1 tsp Cinnamon
- ¼ cup + more Coconut Oil
- ½ cup Honey or Molasses or Brown Rice Syrup
- ½ cup Coconut Sugar or Light Brown Sugar
- 1 tsp Sea Salt
Instructions
- Preheat oven to 400F. Spread oats and almonds on a baking sheet. Bake 5 minutes. Stir and bake 4 more minutes or until golden. Cool on sheet. Reduce oven to 325° F.
- Brush a 13”x9”x2” baking dish with coconut oil. Line with parchment paper, allowing it to extend over long sides. Brush paper with oil.
- Brush a large bowl with oil.
- In a separate bowl, mix roasted oats and almonds, cherries, coconut, sunflower seeds, flaxseed meal, matcha, hojicha powder, and cinnamon. Transfer the mixture into the large bowl prepared with oil.
- Put coconut oil, honey, sugar, and salt in a medium saucepan, stirring to dissolve sugar. Boil for 1 minute.
- Immediately pour the honey mixture over oat mixture. Stir until evenly coated using a heatproof spatula.
- Turn the mixture onto a prepared pan. Press the mixture evenly into the pan.
- Bake for 10 minutes. Turn pan and bake 7 more minutes or until the edges become slightly darker.
- Cool completely in pan. Lift granola from pan using paper overhang. Cut into bars. Delicious with Greek yogurt!
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Meet the Author: Kiyomi
